It's finally here! We rolled up to the first Memphis Farmers Market of the season at 7:20 a.m. yesterday, and to say it didn't disappoint would be a wild understatement. The vendors looked so happy to be back, and the crisp morning was the perfect backdrop. Strawberries from Jones Orchard were a major find, as were Van Cheeseman's pea tendrils...not to mention the hydroponic tomatoes from Micmak Farms and nasturtium flowers from the wonderful family at Dodson Farms. We made a salad with shelled peas, pea tendrils, and the flowers. I liked this easy dressing.
Champagne Vinaigrette
Squeeze of one lemon
1 tablespoon champagne vinegar
1/2 tbsp. honey
1 tablesppon olive oil
Fleur de sel and cracked pepper
All you need to do is whisk it all up together until it's emulsified and drizzle over salad.
3 comments:
I'm not a huge fan of raw peas. Would this dressing compliment other salad toppings? Dried cranberries, toasted almonds, orange segments perhaps?
If this helps, we put the peas in a bowl with water and microwaved them for a minute, then gave 'em an ice bath. And sure, the dressing is nice and light and versatile; we think it would be good on any salad, especially one with spring greens!
Yummmmmmmy!!!
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